In my neck of the woods its all about a pizza style that is also pan cooked, and has that awesome charred cheese on the edge like a detroit style pizza. Most of the pre seasoned pans sold around here have a coating sprayed on them by the manufacturer. Its not like most teflon non stick coatings, and they call it "pre seasoned" not "non stick" which they also sell. Its a semi permanent coating that sort of freaks me out. Im not sure what it is, but its almost seems like a harder than typical neoprene coating. Its not ceramic. Whatever it is, I would obviously prefer a baked on coating of oil or shortening.

Do you know how these pans are pre seasoned?

Scott, maybe I can teach you something for once hahaha, the burnt edges thing is most def SAUCE! last time I was at town spa the locals told me and no doubt they were right! Seriously, just sauce to the edge right up onto the pan then bake. The flavor of burnt sauce is silly! -Marc

Scott, maybe I can teach you something for once hahaha, the burnt edges thing is most def SAUCE! last time I was at town spa the locals told me and no doubt they were right! Seriously, just sauce to the edge right up onto the pan then bake. The flavor of burnt sauce is silly! -Marc

marc thanks for that! I will def try saucing AND cheesing to the edge next time (which I haven't been doing).

Scott, maybe I can teach you something for once hahaha, the burnt edges thing is most def SAUCE! last time I was at town spa the locals told me and no doubt they were right! Seriously, just sauce to the edge right up onto the pan then bake. The flavor of burnt sauce is silly! -Marc

That would make L&B's pies better, IMO. I didn't particularly care for the relatively large rim with no cheese or sauce.

@sum1else: What do you think accounts for the diff in the crumb vs your other try? I mostly don't use a mixer for dough (make a lot of bread Tartine style and have such a small kitchen it is cumbersome to break out applicances) so I am likely to take a similar approach to you, but in consideration of what @dellavecchia is doing as well. Between the two of you things are getting pretty close. Pretty darn cool guys !

@all: I usually go to L&B 2-3 times a year in the summer (it is close to me but not that close). Is anyone close enough that they could take a peak in the dumpster there (for tomato cans etc.)?

I wonder if the twice baked thing is stemming from confusion about them putting the pie directly on the deck for a bit, which I have def seen them do.

I have been in the L&B dumpster TWICE, there is nothing in there except the Grande cheese boxes.The dough and the sauce are made in the basement away from prying eyes.They actually make the dough in the basement in a device that looks more like an old cement mixer.I know 100% sure the sauce is NOT cooked.

Cento San Marzano tomatoes, Salt, Pepper, Dry Italian Oregano and Sugar will get you 98% of the way there.

Heading north to L&B in a few days. Can't wait to see how close I am to nailing this thing down. The taste and texture of this pizza is amazing. Hydration was increased from 57% to 65% 40oz Dough Ball, Over night fermentation. Don't own a sheeter but used a rolling pin. Placed it in a proofing box in a 16"x16"x1" pan for approximately 20min. Baked for 14 minutes @ 500degrees in a Rotoflex. I think the extra hydration works well for this pizza.

My second attempt at this style of Pie. Gotta get up to L&B to try one, but I think I'm close. Does anyone have any recommendations for other establishments to check out while up there? Thanks.

Visually you are there. Their sauce is pretty acidic. More so than it is sweet. Also they use a good pungent grated cheese and a well greased pan. Perhaps they even add shortening to the dough which would account for a lot of the qualities it exhibits. I think you will like it. I lived in that place for a solid 20 years. Do not leave without getting the spumoni.

L&B is a stone's throw from the legendary Totonno's Pizzeria in Coney Island. My second home. I haven't been there in a few years and I miss it. They have an excellent dough that they top with a touch of fresh ingredients and then bake in a coal oven. After that there are probably too many places to mention. Enjoy the trip.